When pasta is cooked, strain it and asparagus, reserving 1/2 cup of the cooking water.

Transfer pasta and asparagus back to the pot along with half of the reserved water. Mix in pesto. Drizzle with remaining water, and top with portobello and parsley. Serves six.

CALORIES PER SERVING: 763CARBS: 92 GFIBER: 8 GPROTEIN: 21 GFAT: 35 G

PHILIPPE FORCIOLI, 48, executive chef at Cliffbreakers Riverside Resort in Rockford, Illinois, ran the Los Angeles Marathon in 5:09 in March. It was his 25th 26.2. "I love the continuous dialogue you need between body and mind to have a successful race," says the French-born chef. Up next? November's New York City Marathon. He's finished it 13 times. "If I can run my 15th by 2015, I gain entry for life!" For more, see cliffbreakers.com.